Ingredients and Weight:
- All-purpose flour: 2 cups (240g)
- Baking powder: 2 teaspoons (10g)
- Baking soda: 1 teaspoon (5g)
- Salt: 1/2 teaspoon (2.5g)
- Unsalted butter, softened: 1 cup (2 sticks/227g)
- Granulated sugar: 1 1/2 cups (300g)
- Eggs: 3 large
- Milk: 1 cup (240ml)
- Lemon zest: 1 tablespoon (from about 1 lemon)
- Lemon juice: 1/2 cup (120ml)
- Blueberries: 1 1/2 cups (225g)
For the Buttercream Frosting:
- Unsalted butter, softened: 1 cup (2 sticks/227g)
- Cream cheese, softened: 8 ounces (227g)
- Powdered sugar: 3 cups (360g)
- Lemon juice: 1 tablespoon
- Blueberries: 1/2 cup (for decoration)
Preparation Time:
30 minutes
Cooking Time:
40-45 minutes
Difficulty Level:
2 (Moderate)
Preparation Method Steps:
- Preheat the oven: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round baking pans.
- Combine dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cream butter and sugar: In a large bowl, cream the butter and sugar until light and fluffy.
- Add eggs: Add the eggs one at a time, beating well after each addition.
- Combine wet and dry ingredients: Alternately add the dry ingredients and milk to the wet ingredients, beginning and ending with the dry ingredients. Beat until just combined.
- Stir in lemon and blueberries: Stir in the lemon zest, lemon juice, and blueberries.
- Divide batter: Divide the batter evenly between the prepared pans.
- Bake: Bake for 40-45 minutes, or until a toothpick inserted into the centers comes out clean.
- Cool: Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
For the Buttercream Frosting:
- Beat butter and cream cheese: In a large bowl, beat the butter and cream cheese until smooth and creamy.
- Add powdered sugar: Gradually add the powdered sugar and beat until fully incorporated.
- Flavor with lemon: Stir in the lemon juice.
- Pipe frosting: Transfer the frosting to a piping bag fitted with a round tip.
To Assemble the Cake:
- Place one layer: Place one cake layer on a serving plate or cake stand.
- Pipe frosting: Pipe a layer of frosting around the edge and on top of the cake layer.
- Add blueberries: Sprinkle the frosting with blueberries.
- Add second layer: Repeat steps 1-3 with the remaining cake layer.
- Decorate: Decorate the top of the cake with additional blueberries.
Nutritional Information:
Per serving (1/8 of cake):
- Calories: 560
- Fat: 30g (46% of daily value)
- Cholesterol: 120mg (40% of daily value)
- Sodium: 180mg (8% of daily value)
- Carbohydrates: 80g (27% of daily value)
- Protein: 7g (14% of daily value)
Dish Characteristics:
- Moist and flavorful blueberry cake
- Creamy and tangy lemon buttercream frosting
- Fresh and bright blueberry decorations
- Perfect for any occasion
User Comments:
- "The perfect balance of sweet and tart, this cake is a show-stopper!"
- "The buttercream frosting melts in your mouth and the blueberries add a delightful pop of freshness."
- "I'm not usually a fan of lemon desserts, but this cake has changed my mind!"
- "The combination of the cake and frosting is irresistible, making it hard to stop eating."
- "This cake is a favorite with my family and friends. I've made it multiple times and it's always a hit."
Special Precautions and Tips:
- For a lighter cake, use low-fat buttermilk instead of milk.
- To make the frosting ahead of time, beat the butter and cream cheese until light and fluffy, then cover and refrigerate for up to 3 days. When ready to use, bring the frosting to room temperature and beat with the powdered sugar and lemon juice until smooth.
- If you don't have a piping bag, you can spread the frosting on the cake with a spatula or knife.
